Name: Moroccan lamb cutlets with capsicum couscous
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 (600g) lamb cutlets, frenched; 2 teaspoon ras el hanout, plus extra for sprinkling; 1/3 cup (80ml) olive oil; 1 (200g) green capsicum, quartered, seeds and membrane removed; 1 (200g) yellow capsicum, quartered, seeds and membrane removed; 1 (200g) red capsicum, quartered, seeds and membrane removed; 1 teaspoon sea salt flakes; 2 cup (500ml) water; 30 gram butter; 2 cup (400g) couscous; 200 gram hummus; 1 1/2 tablespoon finely chopped preserved lemon rind; 1/4 cup torn fresh flat-leaf parsley leaves

Ingredients

12 (600g) lamb cutlets, frenched

2 teaspoon ras el hanout, plus extra for sprinkling

1/3 cup (80ml) olive oil

1 (200g) green capsicum, quartered, seeds and membrane removed

1 (200g) yellow capsicum, quartered, seeds and membrane removed

1 (200g) red capsicum, quartered, seeds and membrane removed

1 teaspoon sea salt flakes

2 cup (500ml) water

30 gram butter

2 cup (400g) couscous

200 gram hummus

1 1/2 tablespoon finely chopped preserved lemon rind

1/4 cup torn fresh flat-leaf parsley leaves

Method

1.Preheat grill.

2.Combine lamb, ras el hanout and half the oil in a large bowl; turn lamb to coat in mixture.

3.Place capsicum skin-side up on a lined oven tray and drizzle with remaining oil; sprinkle with salt. Roast under a hot grill for 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes. Peel away skin, then slice thinly.

4.Meanwhile, bring the water and butter to the boil in a medium saucepan. Stir in couscous. Cover, and stand 5 minutes, fluffing with a fork occasionally.

5.Spoon hummus into a small serving bowl; sprinkle with extra ras el hanout.

6.Combine couscous, capsicum, preserved lemon rind and parsley in a large bowl.

7.Cook lamb on a heated oiled grill plate (or grill or barbecue) for 3 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes.

8.Serve lamb with couscous and spiced hummus.

You can used store-bought char-grilled capsicum for this recipe, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook